Roasted Spot Prawns Recipe

Name: Roasted Spot Prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 Spot prawns, butterflied, shell on; 2 pounds Crabcake mix ( search crabcake mixture ); 1 quart hot and sour vinaigrette (search Hot and Sour Vinaigrette); 3 English cucumbers, junlianned and seeds removed; 1 red pepper, bruniose; 1 yellow pepper, bruniose; 1 green pepper, bruniose; 1 tablespoon ginger, chopped; 1 teaspoon shallot, chopped; 1 teaspoon garlic, chopped; 2 tablespoons mint, chopped; 2 tablespoons cilantro, chopped; 1 quart Hollandaise ( search Hollandaise sauce )

Servings: persons

16 Spot prawns, butterflied, shell on
2 pounds Crabcake mix ( search crabcake mixture )
1 quart hot and sour vinaigrette (search Hot and Sour Vinaigrette)
3 English cucumbers, junlianned and seeds removed
1 red pepper, bruniose
1 yellow pepper, bruniose
1 green pepper, bruniose
1 tablespoon ginger, chopped
1 teaspoon shallot, chopped
1 teaspoon garlic, chopped
2 tablespoons mint, chopped
2 tablespoons cilantro, chopped
1 quart Hollandaise ( search Hollandaise sauce )

1
Preheat oven to 500 degrees.
2
Stuff 1 tablespoon of crab mixture into each prawn.
3
Place prawns on sheet pan with 2 ounces in water on pan.
4
Cook for approximately 5 minutes.
5
Meanwhile, bring vinaigrette to a boil.
6
Add cucumbers until slightly wilted.
7
Remove from pan and keep warm.
8
Add peppers, ginger, shallot and garlic and reduce sauce slightly.
9
Add mint and cilantro.
10
Place cucumber julienne in center of plate.
11
Add prawns in center.
12
Top each prawn with 1 tablespoon of hollandaise.
13
Finish by spooning vinaigrette around plate.

2910

kcal

Calories

324

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 Spot prawns, butterflied, shell on, 2 pounds Crabcake mix ( search crabcake mixture ), 1 quart hot and sour vinaigrette (search Hot and Sour Vinaigrette), 3 English cucumbers, junlianned and seeds removed, and more.

Yes, Roasted Spot Prawns falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Spot Prawns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions